Lemon-Lime Pound Cake

Lemon-Lime Pound Cake

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


  • Nonstick vegetable oil spray
  • 1 1/2 cups (3 sticks) unsalted butter, room temperature
  • 1 1/2 teaspoons grated lemon peel
  • 1 1/2 teaspoon grated lime peel
  • 3/4 cup plus 2 tablespoons (about) lemon-lime soda (such as 7UP)
  • 1 1/4 cups powdered sugar

Recipe Preparation

  • Preheat oven to 325°F. Spray 12-cup Bundt pan with nonstick spray. Whisk flour and salt in bowl to blend. Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in sugar. Beat in eggs, 1 at a time; then beat in 1 teaspoon each lemon peel and lime peel. Beat in flour mixture in 4 additions alternately with 3/4 cup lemon-lime soda in 3 additions. Transfer batter to prepared pan.

  • Bake cake until golden on top and tester inserted near center comes out clean, about 1 hour 15 minutes. Cool cake in pan 5 minutes. Turn cake out onto rack and cool completely. Combine powdered sugar and remaining 1/2 teaspoon each lemon peel and lime peel in bowl. Whisk in enough of remaining 2 tablespoons soda to form thick smooth icing. Drizzle icing over cake.

Recipe by Gertrude Burnom Shreveport LAReviews Section

Lemon Lime Bundt Cake

This Lemon Lime Bundt Cake reminds me of my childhood. Ever year on Easter, my mom would make this extremely moist, melt-in-your-mouth lemon-lime cake glazed in a simple lemon lime glaze. Recipe serves 12+.

Lemon-lime heaven in Bundt form. This is one of my all time favorites of cakes.

My mom has been making this cake since the beginning of time. It’s been around for every Easter Sunday celebration that I can recall while at the same time fronting as my sister Julie’s birthday cake. Since for many of years her birthday lands on Easter we celebrated both, with this cake. Lucky.

This is the perfect cake for any holiday, birthday, celebratory brunch or just because you feel like it. It’s super simple and uses my homemade cake mix and, okay don’t freak out on me, but it calls for a box of lime Jell-O. I know, I know… I know. It is a retro-cake and all, and in the original recipe it also calls for yellow (store bought) cake mix, which I substituted this from scratch recipe and well, I haven’t figured out how to make my own lime Jell-O yet, so in the meantime… just use it.

I know that you know that Bundt cakes are my favorite of allthecakes. This one is no different. It’s lemony, lime-y and it’s fluffy, moist and glazed. Yup. G-L-A-Z-E-D. This cake gets bathed with a sugar, buttery, zest-filled liquid gold.

I could go on and on and onnn about this cake, but I think you get the idea, this cake is YUM. But first, let’s get on with it and watch the amazingness unfold.

To Make This Lemon Lime Bundt Cake You Will Need:

  • butter and flour or baking spray
  • lime Jell-O
  • water
  • grapeseed oil (or other light flavorless oil)
  • eggs
  • lemon extract
  • lemons – zest and juice
  • limes – zest and juice
  • butter
  • sugar

To Make The Cake:

Generously butter and flour a 10-cup Bundt pan. DO NOT skip this step and especially the dusting with flour part. Doing both of these things will acts as an insurance policy so your cake does not stick to the pan. Trust me. My first go with this cake I forgot to flour and half of my cake turned out onto the cake stand and half was still stuck in the cake. Epic fail. #ishouldknowbetter

Alternatively, if you have the baking spray with the flour in it, that works well too.

Start by adding the cake mix to the bowl of your mixer.

Add in the packet of Jell-O gelatin.

With the mixer on low, gradually pour in the water…

… and oil. (Nail polish check: Licorice by Essie 🖤)

Add one egg at a time, mixing after each one.

Add in a tablespoon of lemon extract…

Scrape down the sides and bottom of the bowl…

Before mixing on medium-high speed until combined.

Pour the batter into the prepared pan…

Tap on the counter a few times to release any air bubbles before sliding the pan into a preheated 350 degree oven for 50-60 minutes.

For The Glaze:

Meanwhile, zest three lemons and 1 lime.

Add it to a saucepan with 1 stick butter and 2/3 cup of sugar.

…and strain the juice from those 3 lemons and the 1 lime. It should equal around a 1/2 cup.

Pour that into the sauce pan.

Heat over medium to low heat and stir until melted.

Next, bake the cake for 50 to 60 minutes or until a wooden skewer comes out clean with only a few crumbs attached. Use that skewer to poke a million (<— exaggeration) holes all over the cake.

Then spoon half of the lemon-lime glaze over top.

Oh. My. Citrus-Glaze. Heavens.

Then let the lemon lime bundt cake rest in the pan for 10 minutes. To quote my sister Julie (who might I add is a an expert in making this cake): “Not a minute sooner nor later.”

Finally, brush the glaze over the top of the lemon lime bundt cake, sides and in all the nooks and crannies.

Repeat this step until you’ve used all the glaze, or you can save a little and spoon it over slices of cake.

In the recipe my sister gave me, it says to allow the cake to sit for 6 to 24 hours before cutting into and serving. What-the-WHAT? But it’s true. The cake only gets tastier with a little time (and patience).

I mean, seriously. Look at that glisteny goodness. For all my fellow citrus lovers, this cake is for you!

Enjoy! And if you give this Lemon Lime Bundt Cake recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

7 UP Cake from Scratch with Lemon Lime Glaze

This 7UP® Cake from Scratch with Lemon Lime Glaze is moist and buttery and bursting with lemon lime flavor! The perfect dessert for summertime entertaining!

Big thanks to 7UP for sponsoring this post! As always, all thoughts and opinions are my own.

Be the first to get new recipes Subscribe to Back For Seconds by Email

Isn’t this cake so happy?! I just screams summer to me! My family loves citrus desserts, and this one is loaded with lemons, limes, and 7UP! If you’ve never baked a cake with 7UP before, now is the time! It is so moist and flavorful – you’re going to love it!

Time for a quick trip to Walmart for some fresh lemons, limes and 7UP!

A long time ago 7UP pound cakes were popular, but a lot of the recipes use a cake mix. This particular cake isn’t a pound cake – it’s much lighter, yet it still has a lovely butter taste. No cake mix needed for this recipe either. It’s so easy to make from scratch, even beginner bakers can whip up this cake in no time!

I have been wanting to make a cake like this for awhile. The weather is finally warmer and we are craving lemons and limes! The ingredient list for this cake is fairly short, and super simple. You probably have most of them in your kitchen already! Next time you make a Walmart run, make sure to pick up 7up, invite a few friends over, and make this cake!

This is such an easy recipe to make, and the finished cake looks so pretty and impressive. The 7UP ensures you will have a super moist, light cake that everyone will rave about!

Ohhh, and make sure to get extra 7UP while you’re shopping at Walmart – wouldn’t a fun lemon lime punch be such a great accompaniment to this cake?! Totally doing this for our next summer get together! Get more simple summer recipes using 7UP here!

Related Video

Best. Cake. Ever. This was devoured at our house! Thanks to all the suggestions in the reviews - I increased the zest and added lime and lemon juice.

Very disappointing. Crumb not as dense as expected, no citrus flavour despite substituting half of the soda with lime juice. As another reviewer noted, the overwhelming taste is of butter. Icing very blah. Also this makes a HUGE cake. what a pity, since I will end up throwing away most of it.

Such a quick recipe and sooooo moist! Added at least 2 Tbsp. of lemon and lime to the mixture. Also only used half the amount of soda that the recipe calls for and used a combination of fresh lemon and lime juice to balance out the 3/4 c. Instead of vegetable spray, I used Crisco light to prepare the Bundt pan. There was no issue with sticking at all. Lastly, the icing seemed rather blah so I used lemon juice instead of the lemon-lime soda. My husband is a lemon/lime afficionado and absolutely loved this cake.

Fantastic. Plenty to share and everyone loved it. You might want to use a hand, rather than electric, grater.

Great pound cake. The unusual addition of 7-UP makes it very moist. It's my family's favorite pound cake.

My mom has been making this cake for YEARS and it has always been requested at parties. However - she uses Margerine ( the horror!) I made it with butter and the crumb was tender and moist. I did as some vanilla paste, and it gave is a nice rounded "plain" flavor. Not really that lemony - as the other reviews state. I think I will cut back on the sugar it was a bit sweet but it is perfect in the AM with a nice cup of coffee. I did not have a problem with sticking, I did as the other reviews suggested and did a thick coating of cooking spray. I used the one by Pillsbury - in the blue can.

The cake was very good, but it did stick badly even though I used a huge amount of oil spray. I did want more citrus flavor so, as others suggested, I increased the zest in the cake to 1 tablespoon of each for the lemon and lime. I also cut back on the soda and used the juice from one lemon and one lime to make up the difference in volume. I added more zest, lemon and lime juices to the glaze. Excellent flavor, but I think next time I'll cut a piece of parchment to fit the bottom of the tube pan to prevent the sticking. I had intended to take this to a bake sale and couldn't use it because of the big chunk that stuck to the pan. Lesson learned: never use a new recipe for an event of any type until it has been tried once for home use.

This cake is delicious, but I usually end up eating in pieces from the pan because it sticks and doesn't release right.

I increased the citrus peels from 1.5 tsp each to 1.5 Tbsp each, plus I added 1/4 tsp lemon oil (natural lemon extract would work too) and the citrus flavor was great.

Incredible! I followed the recipe for the cake exactly. It is moist, and delicious. I didn't use the glaze, rather served it with raspberry compote and whipped cream. I even enjoyed it on its own days later, and that's unusual for me. I didn't have any trouble with it sticking, I treated the pan like I would for any other cake. I usually let it cool for 5-10 mins before releasing from the pan, maybe that's the difference. This is a keeper!

You couldn't taste the flavor of the cake due to the over whelming butter.

Definitely, needs more natural citrus flavor.

Excellent cake. I doubled the lemon and lime zest and added an extra teaspoon of lemon juice. This is a great Summertime dessert. I made a glaze consisting of powdered sugar, vanilla extract and fresh lemon juice.

I was very impressed with this cake. I'm giving serious consideration to making this my birthday cake (replacing a seriously good chocolate fudge cake). I upped the zest in the cake to 1 tbsp of each, and replaced half the 7-Up with freshly squeezed lemon and lime juice. The citrus flavour was just right in the cake - not overly subtle but not too pronounced. I also made the icing with lemon/lime juice rather than the soda.

Yummy. Watch the baking time - mine only needed about 55 minutes (my oven cooks a little fast, though). I added the juice of half a lemon and half a lime to the batter to increase the citrus kick a bit. This drew raves from coworkers.

This was just a wonderful, true pound cake. I am not usually a great baker, but this cake came out with a gorgeous, velvety crumb and a dense, moist texture. I did increase the amount of citrus zest by about triple, and I also sustituted about half the 7UP for lemon and lime juice. I also had to bake it about 5 minutes longer than called for. I used less confectioners sugar for the icing, but increased all juices and zests to make a thinner, tangy glaze. Everyone devoured it, even though they were already stuffed to the gills from Easter dinner. I will definitely make this again, however the leaden Almond Joy Cheesecake from this site will never see the light of day again!

Was a big hit at my dinner party!! Will make again and again and again. Thanks! Spray very thickly with Pam and the cake won't stick. Let cool for a bit in the pan.

I am really new to baking and I have no problem with this cake. Very easy. It didn't stick (maybe becos I followed the suggestion and sprayed an insane amount of oil on the bundt pan. )The cake wasn't crunchy although the sides did brown. Very yummy though!

This recipe is wonderful!! I love the crunchy top. My husband loves it too. I added lemon and lime juice in addition to the 7-up to the cake and the frosting. Very yummy!! My only problem is getting it out of the pan without it sticking. I've tried vegetable spray, the spray with the flour in it, and the old fashioned butter then flour the pan, and it sticks everytime. Any suggestions?

yum! i couldn't wait, so i cut off the end piece just now. warm, crunchy on the outside, and moist, rich on the inside. i expected more citrus flavour, since i added some juice in addition to the zests, but perhaps it will be more apparent tomorrow. i was a tad short on butter so made up for it with sour cream, added a touch of vanilla and used the bread-crumb method. no problems coming out, and seemed to enhance the lovely crust! i think i will just leave the icing off, though i'm sure it would be quite decadent included.

Superb! Terrific consistency, fresh taste and so pretty, too! We enjoyed this on a hot summer night, and it hit the spot. Followed directions to a "t" and will do so again in the future. I'm just about to send this recipe to friends and family. It's that good!

A lovely, buttery, dense pound cake. Yet, it definitely needs the true citrus flavor beyond the zest. Next time I'll add lemon and lime juice to both the cake and icing. Also, much better blending of flavors on the second and third day.

This is the best pound cake I've ever made because it was neither too dense nor too dry. The citrus flavors really come through and make the cake although I did add 1 tbsp each of lemon and lime juice as another reviewer suggested. For the glaze, I used both juices and 7up. This also travels well.

Delicious. It was very easy to make and quite tasty. I will make this again.

AMAZING. Simple too. And I didn't make the glaze and didn't miss it - I liked the cake itself without making it too sweet. Everyone loved it - seriously, make this one.

Lemon-Lime Pound Cake

2. In the bowl of an electric mixer fitted with the paddle attachment, cream together the granulated sugar and butter. Add the eggs one at a time, mixing after each addition. Combine the flour and salt in a small bowl, then add it to the butter-sugar mixture 1 cup at a time, mixing after each addition. With the mixer on low, slowly add the lemon-lime soda and mix until combined. Add the lemon and lime zests and mix. Scrape the bowl and mix again.

3. Thoroughly spray a Bundt pan with nonstick baking spray. Add large spoonfuls of batter to the pan until filled, then even out the surface. Bake for 1 hour and 10 minutes to 1 hour and 15 minutes (a toothpick inserted in the center should not come out totally clean, but it shouldn't be wet with batter either). Let the cake sit in the pan for 15 minutes, then carefully turn it out onto a cake plate and let it cool.

4. For the glaze, combine the powdered sugar, lemon zest and juice, lime zest and juice, salt and about 1 tablespoon water in a bowl and gently whisk until thick but pourable add a little extra water if needed. Use a large spoon to drizzle the glaze all over the cake. Sprinkle over more zest to decorate. Let the glaze set before serving.

5. Whip the heavy cream and granulated sugar together in a large bowl until it forms soft peaks. Slice the cake and serve with the whipped cream and berries!


Preheat oven to 180 degrees.

Beat the butter using a hand or stand mixer until creamy. Slowly add the sugar, continually beating until light and fluffy.

Add eggs to this mixture one at a time, beating until just combined. Stir in the lemon zest along with the vanilla extract.

Add flour to the butter mixture alternating with the Sprite, but starting and ending with flour. Beat this at a relatively low speed until just blended every time you add.

Grease a 25cm bundt pan with cooking spray and pour the batter into the pan.

Bake for 65-75 minutes, or until a toothpick in the centre of the ring comes out clean. You can use aluminium foil after the 40-50 minute mark to stop the cake from browning too much.

Cool in pan for 10 minutes, then on a wire rack.

While cooling, mix the glaze together by beating all ingredients until the mixture is smooth, adding more lemon juice to achieve the consistency you want.

Easy Lemon Bundt Cake

This just might be the best lemon cake recipe you&rsquoll ever try. It will be a hit at potluck parties and welcome addition to your spring and summer dessert menu&hellipor any time of year for that matter. With bright, citrusy colors and flavors, it&rsquos full of fresh lemon and lime juice, and plenty of zest for a sweet and tangy bundt cake that&rsquos super moist.

For added flavor and to help improve texture, it has lemon-lime 7 Up soda baked right in (more on this later). While you could technically use a lemon cake mix and add the soda to get a similar effect, I prefer to make cakes from scratch to control the quality of ingredients and overall flavor.

This simple bakery-style cake is a great recipe you can easily make at home without any special baking skills. The fluffy, moist cake is topped with a homemade lemon glaze and lemon-lime sugar crumble for a beautifully decorated bundt cake.

Ingredients for lemon cake

  • All-purpose flour
  • Baking powder
  • Salt
  • Eggs
  • Granulated sugar
  • Fresh lemon juice
  • Lemon zest
  • Vanilla extract
  • Whole milk
  • Lemon-lime soda, such as 7-Up or Sprite
  • Butter

Tips for making a lemon cake from scratch

  • Use freshly squeezed lemon juice as well as lemon zest. The juice adds lots of tangy lemon flavor, while zest is less acidic and adds lots of depth.
  • As with most cakes, sift flour before adding to remove clumps. This will eliminate chunks of flour and help the lemon cake rise better.
  • Since bundt cake pans have an intricate design, grease the panwith butter or oil, then lightly sprinkle with flour to ensure the cake doesn&rsquot stick and removes easily after baking. A paper towel or pastry brush works best to apply oil.
  • Add eggs one at a time beating well after each addition so they incorporate evenly into the batter.
  • For stronger lemon flavor you could add additional lemon extract or extra lemon zest.
  • Let the cake cool slightly before removing from the pan. It will shink a bit and release from the sides.
  • Add the glaze while the cake is still warm so it soaks into the bake. Then let cool completely to room temperature so the glaze can thicken.

Recipe Summary

  • 1 (18.25 ounce) package lemon cake mix
  • 1 (3 ounce) package instant lemon pudding mix
  • ½ cup white sugar
  • 4 eggs
  • 1 cup peach nectar
  • ½ cup vegetable oil
  • 2 cups sifted confectioners' sugar
  • ¼ cup peach nectar
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon peel

Preheat oven to 350 degrees F (175 degrees C).

Grease and flour a 10-inch fluted tube pan (such as a Bundt®).

Beat lemon cake mix, lemon pudding mix, white sugar, eggs, 1 cup peach nectar, and vegetable oil in a bowl with electric mixer on medium speed for 2 minutes.

Pour batter into prepared cake pan.

Bake in preheated oven until top of cake springs back when lightly pressed and a toothpick inserted into the middle of the cake comes out clean, about 50 minutes.

Cool cake in the pan for 15 minutes before removing cake to finish cooling on rack.

Mix confectioners' sugar, 1/4 cup peach nectar, lemon juice, and lemon peel in a bowl to make a smooth frosting.

Place cake on a serving platter poke holes in top of the cake with a fork. Pour frosting slowly over the cake, allowing frosting to soak into the holes and drizzle down the sides of the cake.

Old Fashioned 7-Up Pound Cake

My grandma Barb’s homemade 7-up pound cake is THE TRUTH. But mine…is better! *drops mic* Love you grandma but this 7-up pound cake is out of this world good! (She encourages a lil friendly competition : )

It still packs in all the flavor of a good old fashioned 7-up pound cake but the texture is incredible thanks to one of my favorite pound cake ingredients, heavy whipping cream!!

I don’t think my grandmother has discovered the magic of heavy whipping cream in pound cake yet. She made 7-up pound cake ALL.THE.TIME. when I was growing up.

Like seriously y’all there really was a 7-up pound cake made every doggone week! We ate it plain most of the time but occasionally it was drizzled with a glaze or we’d top it with fresh strawberries and cool whip.

This year was actually my first time ever making a homemade 7-up pound cake. I don’t know what took me so long.

The sweet, comforting, familiar aroma had my house smelling like vanilla, sugar and lemons all day! This classic 7-up pound cake is a true winner! It only gets better the next day!

If you’ve never experience a true 7-up pound cake them let me be the first to introduce you to a cake that could easily become your favorite! My little Ethan couldn’t get enough! It’s velvety soft, sweet, and bursting with a lemon lime flavor. Adding the soda really gives this cake a great texture and flavor.

Don’t worry if you’re not fan of 7-up because I’m not either, yet this cake is still one of my favs!

Some say that you can replace the 7-up with any kind of lemon lime flavored soda but to many (Southerners mainly) that is an abomination and it MUST be made with 7-up. Mehh I’m not getting into that one.

Lemon-Lime Pound Cake - Recipes

Old Fashioned 7 Up Pound Cake with a Lemon-Lime Glaze is a pound cake made with 7 Up,
drizzled with a lemon-lime glaze and dusted with powdered sugar.

Watch the video for this recipe!

I’ve finally gotten around to making this cake for you all! I hope everyone is well and has been enjoying their summer.

This is another one of those old-time favorites that my grandmother has always cooked.

Unfortunately, I don’t have any special stories to tell you about me and my grandmother baking together. I did more eating than baking with her lol.

You see my grandmother liked to get up early in the morning and cook. I am not an early riser so by the time I got up the food was already done.

My grandmother has those old school curtains in her bedrooms and they block out all of the light so I could easily sleep until at least 10 o’ clock. Well, nevertheless the cooking bug has hit!

So let me tell you about this cake…

You can’t tell by the pictures, but this cake has a light drizzle. The cake lacked luster in the picture so I added the powdered sugar. I actually enjoyed the addition of the powdered sugar.

I think it made the cake that much more fun to eat. As far as the drizzle goes you can add as much or as little as you want.

I added half and once that hardened I poured the rest of over the cake and then transferred the cake to another plate so it wouldn’t sit in the extra drizzle.

But let me tell you, the drizzle that coated the bottom of the cake was everything. This cake was so addicting that I had to give half of it away and really had to limit myself to one slice a day.

You will need:

  • All purpose flour- sifted
  • Granulated sugar
  • Large eggs
  • Unsalted butter
  • 7 Up
  • Lemon extract
  • Vegetable oil

To make the glaze:

Steps to make this recipe:

Preheat oven to 325 degrees. Spray 10 inch bundt pan with Baker’s joy baking spray or grease with shortening and dust with flour. In a large bowl, cream butter and sugar together with a hand mixer.

Add eggs one at a time, mixing until yolk is dissolved. Add flour one cup at a time. Ensure to stir in flour on sides of the bowl.

Add 7 Up and mix in with a spoon. Add lemon extract and vegetable oil. Stir in with a large spoon. Pour mixture evenly into bundt pan.

Bake for 65 to 75 minutes or until brown. Allow cake to rest for 20 minutes, then invert onto a cake dish or plate.

To make the glaze:

In a bowl, add powdered sugar, 7 Up and lemon extract and whisk together.

Spoon glaze over cake. Allow the glaze to harden and then dust with powdered sugar before serving.

As you all may have noticed, this cake and the sour cream pound cake recipe are lightly colored on the inside. Some may be used to pound cakes being a little more yellow.

Well guess what, the secret to getting that yellow color is food coloring. I don’t find it necessary so I don’t add food coloring to my cakes.

As long as they are brown and fully cooked, I’m good! I hope you all enjoy this recipe.

You may also enjoy:

Follow us on Facebook, Instagram, Pinterest, YouTube and Tikok!
See you there!


  1. Dusho

    very much the pretty thing

  2. Channing

    You allow the mistake. Enter we'll discuss.

  3. Hippocampus

    not really:!

  4. Calbert

    And what are we going to stop at?

Write a message